Best 16 Beet Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Beet relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. Made from grated beets, sugar, vinegar, and spices, beet relish has a sweet and tangy flavor that pairs well with meats, fish, and vegetables. It can be used as a sandwich spread, a topping for burgers and hot dogs, or as a side dish. Whether you are looking for a classic recipe or a more modern twist, there is a beet relish recipe out there to suit your taste.

Here are our top 16 tried and tested recipes!

BEET RELISH



Beet Relish image

"I LIKE to serve beet relish with corned beef and cabbage. The relish provides an interesting combination of flavors, and it is best made several days ahead. It's a very colorful addition to the table."

Provided by Taste of Home

Time 15m

Yield about 2 cups.

Number Of Ingredients 7

2 cups coarsely shredded cooked beets
2 tablespoons chopped red onion
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons Dijon mustard
3 tablespoons vegetable oil
Salt and pepper to taste

Steps:

  • Combine all ingredients in a small bowl and blend well. Chill thoroughly.

Nutrition Facts :

BEET RELISH-CANNING RECIPE



Beet Relish-Canning Recipe image

Make and share this Beet Relish-Canning Recipe recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 1h10m

Yield 10 half pints

Number Of Ingredients 8

1 quart cooked chopped beet, around 12 medium to large beet (not to large though, they get woody)
1 quart chopped raw cabbage
1 1/2 cups sugar
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 tablespoon prepared horseradish (not the creamed stuff)
1 tablespoon salt
3 cups vinegar

Steps:

  • In a large non reactive saucepot combine all ingredients.
  • Bring to a boil then reduce to a simmer-stir well.
  • Simmer for 10 minutes.
  • Pack hot relish into hot sterile jars.
  • Leave 1/4 inch headspace.
  • Remove air bubbles.
  • Wipe rims and adjust two piece caps.
  • Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
  • If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.

PICKLED BEET RELISH



Pickled Beet Relish image

Provided by Food Network

Categories     condiment

Time 50m

Yield 3 cups

Number Of Ingredients 10

2 cups sugar
1 cup red wine vinegar
2 pounds beets, peeled and cut into small dice
2 tablespoons fresh grated horseradish
2 red onions, thinly sliced
1 1/2 teaspoons celery seeds
2 tablespoons kosher salt
1 teaspoon black peppercorns
1 tablespoon chopped parsley
1 tablespoon olive oil

Steps:

  • Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.;

BEET-AND-APPLE RELISH



Beet-and-Apple Relish image

Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 3 pint-size jars

Number Of Ingredients 9

1 1/4 pounds small to medium red beets (4 or 5), washed well and patted dry
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 small onion, thinly sliced
3 cups cider vinegar
1 1/2 cups water
1 1/2 cups sugar
4 Granny Smith apples, peeled and cut into 1/2- to 3/4-inch pieces
1/2 teaspoon Dijon mustard

Steps:

  • Preheat oven to 400 degrees. Place beets on a sheet of parchment-lined foil; drizzle with oil. Season with salt and pepper. Fold edges to form a packet. Place on a baking sheet, and roast beets until tender, about 1 hour. Unwrap; let cool slightly, then peel. Cut into 1/2-inch pieces.
  • Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Remove from heat, and stir in beets, apples, and mustard.
  • Divide among 3 pint-size sterilized glass jars using a slotted spoon, leaving 1/4-inch headspace at tops. Wipe rims and then close with screw bands and lids.
  • Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for 15 minutes (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.

BEET RELISH



Beet Relish image

I loved this relish -- the WW recipe it was with was so-so, but I thought this relish was wonderful and so easy too! Recipe source: Slow Cook It (WW cookbook)

Provided by ellie_

Categories     Vegetable

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 5

1 lb beet, trimmed
1/4 cup prepared horseradish
1 tablespoon cider vinegar
1 tablespoon fresh dill, chopped (I used dried dill ( didn't measure but about 1 teaspoon)
1/4 teaspoon salt

Steps:

  • Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
  • Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
  • Cover and refrigerate for up to one week.

SPICY BEET RELISH



Spicy Beet Relish image

We love the taste of this beet relish with any type of meat or bean dish. You can adjust the pepper and horseradish to taste. -Norma Leatherwood, Sevierville, Tennessee

Provided by Taste of Home

Time 1h15m

Yield 3 pints.

Number Of Ingredients 8

4 pounds fresh beets
1 cup sugar
1 cup cider vinegar
2 tablespoons grated peeled horseradish
2 teaspoons canning salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
Optional: Sliced baguette and grated lemon zest

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 45-60 minutes or until tender. Remove from water; cool. Peel and shred beets., In a Dutch oven, combine sugar and vinegar; cook and stir over medium heat until sugar is dissolved. Stir in shredded beets, horseradish, salt, cayenne and pepper; bring to a boil., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. If desired, serve on baguette slices and sprinkle with lemon zest.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.

BEET, RED ONION AND HORSERADISH RELISH



Beet, Red Onion and Horseradish Relish image

Categories     Condiment/Spread     Onion     Side     Passover     Vegetarian     Horseradish     Beet     Chill     Healthy     Kosher     Bon Appétit     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 cups

Number Of Ingredients 7

3 2 1/2-inch-diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

Steps:

  • Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
  • Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
  • Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.

ROASTED BEET, RED ONION AND CRANBERRY RELISH



Roasted Beet, Red Onion and Cranberry Relish image

Categories     Condiment/Spread     Food Processor     Fruit     Onion     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Horseradish     Vinegar     Cranberry     Beet     Fall     Honey     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

2 2 1/2-inch-diameter beets, unpeeled
1 1/4 pounds red onions, peeled
1 1/2 tablespoons olive oil
1 12-ounce package cranberries
1/4 cup honey
2 tablespoons prepared horseradish
4 teaspoons balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
  • Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)

PICKLED BEET RELISH



Pickled Beet Relish image

For a more colorful relish, use a combination of red and golden beets. Serve the pickled beets with poached or smoked salmon, or toss them into a salad made with toasted walnuts, endive, and fresh goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 quarts

Number Of Ingredients 5

8 to 10 small to medium beets, washed
2 cups cider vinegar
1 cup sugar
2 teaspoons coarse salt
2 tablespoons mustard seed

Steps:

  • Place beets in a large nonreactive saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over high heat; reduce heat to medium, and cook until beets are easily pierced with a paring knife, about 45 minutes.
  • Transfer mixture to a colander, and let drain, reserving 1 cup cooking liquid. Let beets cool slightly, then peel. The beets will be easier to peel when still warm. Cut each beet into quarters.
  • Combine vinegar, reserved cooking liquid, sugar, salt, and mustard seed in a large nonreactive saucepan. Bring to a boil over high heat, and continue boiling 2 minutes. Remove from heat, and add beets; let stand, covered, overnight at room temperature.
  • Transfer mixture to jars or airtight containers, and store, covered, in the refrigerator up to 2 weeks.

ROASTED SWEET BEET RELISH



Roasted Sweet Beet Relish image

Categories     Side     Roast     Beet     Boil     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 8-ounce jars

Number Of Ingredients 12

For the roasted tomato purée
2 1/4 pounds tomatoes
2 teaspoons sea salt
4 garlic cloves, peeled and sliced
1/4 cup olive oil
2 1/4 pounds young, small beets, trimmed
Olive oil, for drizzling
1 1/4 cups granulated sugar
2/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1 large red onion, peeled and finely chopped
2 ounces freshly grated horseradish root (or pickled horseradish, see below)

Steps:

  • Preheat the oven to 350°F. For the tomato purée, halve the tomatoes and place them, skin side down, on a baking sheet. Sprinkle with the salt, garlic, and olive oil. Roast for 1 hour on the bottom shelf of the oven, then remove. Press through a sieve or pass through a food mill to remove the skins and seeds - you'll end up with about 1 1/4 cups of intensely flavored purée.
  • Meanwhile, put the beets into a baking dish and drizzle with a little olive oil. Roast, above the tomatoes, for 1 to 1 1/2 hours (longer if necessary), until the skins are blistered, blackened, and loosened. Let cool a little before peeling. You'll find the skins will slide off easily. Coarsely grate the beets (a food processor makes this job easy).
  • Put the sugar, vinegars, onion, and horseradish into a large saucepan; bring to a boil and cook for 5 minutes. Stir in the tomato purée and cook for a couple minutes more. Finally, add the grated beets and cook for about 10 minutes, until thickened. Transfer to sterilized jars and seal with vinegar-proof lids (see pp. 21-22). Use within 1 year. Refrigerate once opened.
  • P.S.
  • It's easy to pickle horseradish root. Just grate enough fresh root to fill a jam jar, sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar, top up with cider vinegar, and seal with a lid. Use in sauces, dressings, and soups, and serve with roast beef.

CRANBERRY-BEET RELISH



Cranberry-Beet Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup walnut halves
1 pound cranberries, thawed if frozen
1 medium red beet, peeled and chopped
1/2 cup sugar
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 Gala or Fuji apple, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill

Steps:

  • Preheat the oven to 350˚. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop.
  • Meanwhile, combine the cranberries, beet, sugar, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Pulse until finely chopped.
  • Scrape the cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours and up to 1 day.

JELLIED CRANBERRY BEET RELISH



Jellied Cranberry Beet Relish image

For anyone who'd like a change from the usual cranberry sauce, this recipe may just be what you've been looking for. It's a tangy-sweet relish just brimming with beautiful ruby-red beets, celery, onions and, of course, cranberries.Serve it with roast turkey or roast goose. This relish may be made up to 24 hours before serving. The recipe comes from The Canadian Living Christmas Book.

Provided by Dreamer in Ontario

Categories     Jellies

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups cranberries
1 cup water
1/2 cup orange juice
1 (7 g) package unflavored gelatin
3/4 cup granulated sugar
1 cup cooked beets, diced
1 cup celery, diced
1/2 cup onion, chopped
1 tablespoon horseradish
2 teaspoons orange rind, grated

Steps:

  • Combine cranberries, water and 1/4 cup orange juice in a saucepan.
  • Bring to a boil, reduce heat to medium, and cook for about 4 minutes or until cranberries pop and soften.
  • While cranberries are cooking, sprinkle gelatin over remaining orange juice then allow to stand for 1 minute to soften.
  • Add gelatin/orange mixture and sugar to cranberry mixture, stirring until gelatin dissolves.
  • Remove from heat and stir in remaining ingredients.
  • Pour into rinsed but not dried 4 cup mould or deep bowl.
  • Cover and refrigerate for at least 2 hours (and up to 24 hours) or until set.
  • To unmould, dip into hot water for about 20 seconds, then invert onto serving plate.

CRANBERRY AND PICKLED BEET RELISH



Cranberry and Pickled Beet Relish image

Categories     Condiment/Spread     Sauce     Side     Thanksgiving     Quick & Easy     Vinegar     Cranberry     Beet     Fall     Simmer     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings (about 3 cups)

Number Of Ingredients 5

1/2 cup red-wine vinegar
1/2 cup water
2/3 cup sugar
3 cups fresh or frozen cranberries (12 ounces; not thawed if frozen)
1 (16-ounces) jar sliced pickled beets, drained and quartered

Steps:

  • Bring vinegar, water, and sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, stirring occasionally, until berries have burst and mixture is thick, about 20 minutes. Stir in beets and cool. Serve at room temperature or chilled.

ROASTED-BEET AND APPLE RELISH



Roasted-Beet and Apple Relish image

Categories     Condiment/Spread     Fruit     Vegetable     Side     Roast     Thanksgiving     Quick & Easy     Horseradish     Vinegar     Apple     Beet     Fall     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 7

3 medium beets (1 lb total with greens), trimmed, leaving 1 inch of stems attached
1/3 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Granny Smith apples (1 lb total)
2 tablespoons bottled horseradish

Steps:

  • Preheat oven to 425°F.
  • Tightly wrap beets in a double layer of foil and roast on a baking sheet in middle of oven until very tender, 1 1/4 to 1 1/2 hours. Cool in foil package until warm (the steam makes beets easier to peel), about 20 minutes.
  • While beets are roasting, stir together vinegar, sugar, salt, and pepper in a large bowl until sugar and salt are dissolved. Cut apples into 1/4-inch dice and add to dressing along with horseradish. Toss well.
  • When beets are cool enough to handle, slip off skins and remove stems. Cut beets into 1/4-inch dice and stir into apple mixture.
  • Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 3 days.

ROASTED BEET RELISH WITH FETA ON CROSTINI



Roasted Beet Relish With Feta on Crostini image

This recipe comes from Californiagreekgirl website. Cook time is for the roasting the radishes. Enjoy!

Provided by Ck2plz

Categories     Greek

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 large red beets, washed and roasted, diced finely
5 tablespoons extra-virgin olive oil
salt and pepper, as needed
2 tablespoons red wine vinegar
1 garlic clove, minced
1 1/2 teaspoons honey
1/2 lb feta (crumbled or thinly sliced)
2 tablespoons diced shallots
2 tablespoons chopped chives
18 inches baguette, cut into slices
1/2 cup extra-virgin olive oil

Steps:

  • Preheat oven to 375 degrees.
  • Wash and dry beets well. Rub with 2 tablespoons of olive oil.
  • Place on a baking sheet and roast until they are fork-tender, about 45-1 hour.
  • Allow the beets to cool and peel. Finely dice the beets.
  • Place the beets in a bowl.
  • In a small bowl, whisk the vinegar, remaining oil, garlic, capers, and honey and combine.
  • Pour the dressing on top of the beets and stir to combine.
  • Place a thin slice of feta on the each grilled Crostini and add the beet relish.
  • Sprinkle crostini with shallots and chives and serve immediately.
  • Crostini.
  • Heat a grill pan or broiler.
  • Brush both sides of the bread slices with olive oil.
  • Place on a baking sheet and place under the broiler until dark brown on both sides.
  • Or place on a grill pan until dark brown on both sides.

BEET AND HORSERADISH RELISH



Beet and Horseradish Relish image

Make and share this Beet and Horseradish Relish recipe from Food.com.

Provided by cookalot 2

Categories     < 60 Mins

Time 35m

Yield 6-8 pints

Number Of Ingredients 6

10 cups cooked beets, grated
2 cups horseradish, grated
4 cups sugar
4 cups vinegar
6 teaspoons dry mustard
4 teaspoons salt

Steps:

  • boil sugar,vinegar, salt, and dry mustard for 5 min.
  • pour over beets and horseradish.
  • Let stand overnight.
  • Pack into cartons and freeze.

Tips:

  • Choose the right beets: For the best flavor and texture, use fresh, firm beets that are about 2 inches in diameter.
  • Prepare the beets properly: Before cooking, scrub the beets well to remove any dirt or debris. Then, trim the tops and root ends.
  • Cook the beets until tender: Beets can be cooked in a variety of ways, including boiling, roasting, or steaming. No matter which method you choose, cook the beets until they are tender when pierced with a fork.
  • Use a sharp knife to dice the beets: This will help to prevent the beets from becoming mushy.
  • Add your favorite ingredients: Beet relish can be customized to your liking. Some common additions include onions, celery, carrots, and pickles.
  • Season to taste: Be sure to season the relish with salt, pepper, and other spices to taste.
  • Let the relish chill: For the best flavor, let the relish chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

Beet relish is a delicious and versatile condiment that can be enjoyed in a variety of ways. It is perfect for adding a pop of color and flavor to sandwiches, burgers, hot dogs, and salads. Beet relish is also a great addition to charcuterie boards and appetizer platters. With its sweet and tangy flavor, beet relish is sure to be a hit at your next gathering.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #5-ingredients-or-less     #condiments-etc     #vegetables     #easy     #low-fat     #vegetarian     #food-processor-blender     #stove-top     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #low-in-something     #equipment     #small-appliance     #3-steps-or-less

Related Topics